Cooking description:
I want to say that I don't really like mutton. But lately I've been trying to somehow learn how to cook it. I came to the conclusion that the specific smell of lamb is well removed by acidic ingredients, for example, lemon or pomegranate juice, or narsharab, as in this case. And these sour dressings, by the way, work great on the softness of the meat. So my recipe for cooking lamb narsharab, baked in a sleeve, follows all the rules for cooking lamb! Therefore, I strongly recommend you to make lamb narsharab baked in the sleeve!
Purpose: For lunch / For a festive table / Inexpensive / Festive dinner
Main Ingredient: Meat / Lamb
Dish: Dishes up the sleeve
Ingredients:
- Lamb - 1 Kilogram
- Narsharab - 3 Art. spoons
- Honey - 1 tbsp. a spoon
- Salt - 1 Teaspoon
- Spices - To taste
Servings: 5-6
How to cook "Lamb narsharab baked in the sleeve"
1. Cut the meat into pieces and place in a bowl. Mix the sauce with honey, add to the meat. Here - spices to taste. We marinate for at least two hours, or better - more.
2. Rub the prepared meat with salt and put it in a bag. In the bag, make a couple of small holes, secure the edges, and send to the preheated oven for an hour.
3. In general, focus on your oven - my meat was ready in 40 minutes. Don't miss the moment! I recommend serving with mashed potatoes. Good luck!